On a tight budget as summer winds down. We decided to TRY to use up what we had in the fridge, freezer, pantry, produce bowls, etc. On Friday, as the week winded down, we were looking for something yummy, nutritious, and light. The perfect meal to accompany a funny movie.
Earlier this summer I had made a pea & mint bruschetta for a friends birthday party, pot-luck style. It was a hit. I knew we had frozen peas in the freezer. Our mint plant is kicking ass this summer. So we decided on pea & mint soup with a nice salad (inspired by one of my favs, Sarah B’s Chilled Parsley and Pea Soup at My New Roots www.mynewroots.org). We had to purchase the lettuce for the salad. We are learning the essence of being a tad-bit flexible with ourselves and our lives. Striving to be like a lotus leaf, unattached to the water around. Able to sway and bend with the wind, obstacles, and challenges presented.
1 tbsp coconut oil
1/2 large onion, chopped
1 garlic clove, minced
2 – 3 cups of veggie stock or broth
1/2 bag frozen peas (organic if possible)
3/4 cup loosely picked or packed mint leaves, remove from stems
zest of 1/2 lemon, and 1 tbsp lemon juice
splash of olive oil
sea salt (to taste)
freshly ground pepper (to taste)
**We had Parmasen cheese that needed to be used up so we grated some on top. All this soup is delicious on its own as well.
1. Heat coconut oil in large stockpot. When oil is melted, add the onions and a couple pinches of salt, sauté for 5-7 minutes. Add the garlic and sauté for another 2 minutes.
2. Add the broth (reserving some for blending process), add peas and bring to a simmer. Turn off the heat. Fold in the mint leaves until wilted.
3. Transfer the soup to the blender and blend on high until smooth (adding extra broth if needed). Add lemon zest & juice, olive oil, salt & pepper if desired and blend a little more.
4. Serve as is or let cool slightly. Also good fully chilled. Will keep in fridge 3-4 days.